The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-11-17
Nnmsehpld.
MUFFINS.

MUFFINS.
One cup of milk, three eggs, small
niece of butter, two teaspoons of bak-
inc powder, two cups of flour, one-half
TEASPOON of salt. Bake in muffin rings.
SALLY LUN EMS.
One egg, two tablespoonfuls Of
sugar, two tablespoons Of butter, one
cup of sweet milk, two cups of flour,
one teaspoon cream tartar, one-half tea
spoon of soda. Bake fifteen minutes.
DOUGHNUTs.
One egg, one cup sugar, two tea
~spoonfuls melted lard, one-half cup
thick milk, same of sweet milk, three
%teaspoonfuls of cream of tartar, one
and one-half teaspoonfuls of soda, mix
soft.
Two heaping cups of sugar, one-half
cup of lard, n cup of b~uttermilk;
dissolve one teaspoonful of soda and
two of baking powder in the butter
milk, flavor with lemon, flour enough
to roll easy.
HAM CROQUETTEs.
Chop the ham very fine and season
with pepper or mustard. With a lit
tie flour in hand, make up small balls
and dip in beaten egg, roll in crums Of
bread or cracker, and fry to a light
brown in hot lard.
WHITE CAKE.
One half cup butter and two cups Of
sugar, worked to a cream, the whites
of seven eggs beaten to a stiff froth,
one-third cup of sweet milk, three cups
of -four, flavor with vanilla, two tea
.spoonfuls of baking powder.
JELLY CAKE.
Two cups white sugar, three eggs,
one cup lard whipped with a fork un-
til it is light and smooth, one cup sour
cream, one teaspoon soda, two tea
spoons cream tartar, 3 IL cups flour.
Flavor with essence of lemon.
MILK FRosTING.
Ten tablespoonfuls sweet milk, one
and a half cups of rugar; let boil six
minutes; take off and stir until quite
white; put in a little lemon, spread
quickly before getting too hard, wet
ting the knife in cold water. Very
nice.
FIG PUDDING.
One-half pound figs, n half pound
bread crums, six ounces moist sugar,
six ounces beef suet, two eggs, a little
nutmeg, and a cup of milk. Figs and
suet to be chopped very fine; mix all
we'll and steam in a mould or steamer
three hours
Three pounds of ~treacle, two pounds
Of moist sugar, one-half pound of but
ter, flavor with a few drops only of
essence of lemon or of peppermint; boil
it one and a half hours, watching all
the time, that it does not boil over las
it is apt to do if not attended to and
stirred now and then).
RICE CAKE.
One pound flour, one pound ground
rice, three teaspoonfuls baking pow
der, one-half pound moist sugar, one
quarter pound butter, one-quarter
pound drippings, n egg. a very small
quantity nutmeg. Mix with milk or
with cold water, and bake in a quick
oven, first having pulled the mixture
into little rough cakes about the size
Of the top of a breakfast cup.
BROILED MUTTON CHOPS.
Cut some chops from the best end
Of the loin or neck, trim them neatly,
remove the skin or fat, leaving only
enough of the latter to make them pal
atable. Place the chops on a gridlron
over a very clear fire; turn them fire.
quently, taking care that the fork is
not put into the lean part OF the chops.
Season them with pepper and salt.
When done put a piece of fresh butter
over each chop, and send them to the
table on a hot dish.
COCOANUT POUND CAKE.
Beat half pound of butter and one
pound of ~pulverized sugar to a creamy